Sausage and Sweet Potato Soup
From Paleo Intensified
- 1 ½ Tbsp ghee, butter, or bacon grease
- 1 pound Organic Sausage
- 1 sweet potato or 3 medium-sized regular potatoes
- 2-3 carrot sticks
- 2-3 celery stalks
- 1-2 yellow onions
- 3 green onions
- 2 garlic cloves
- ½ of a bunch of collard greens, Swiss chard, or kale, washed and torn into small pieces
- 1 ½ tsp curry powder (optional-I left it out since I don’t care for it)
- 7-8 cups homemade chicken broth
- Sea salt and pepper to taste
1. Start by peeling the sweet potato (I leave the skins on regular ones), roughly chopping all the veggies, and mincing the garlic.
2. Heat ghee in a large skillet on medium-high.
3. Sauté the onion and garlic for a minute or two, then add the sausage. Use a big spoon or spatula to break up the sausage into chunks. Don’t make the chunks too small. You’ll want some bigger chunks that turn into delicious little meatballs when it’s finished. Cook the sausage until it’s just starting to brown.
4. Add all the veggies and sweet potato. Add the curry powder, using as much as you want.
5. Sauté everything together, stirring occasionally, until the sweet potato and carrots start to soften. While that’s cooking, add the broth to a large pot and bring it to a boil.
6. Once the potatoes and carrots are soft, throw everything in the pot, add collard greens, and let it simmer for 10 minutes.
7. Once it’s ready, you can eat it as is or put it in a blender or food processor and puree it. I left it chunky.
8. Enjoy!
Killed Salad
From Smoke & Spice
Glazed Bacon
- 4 slices bacon
- 1 TBSP raw honey
- 1 TBSP prepared yellow mustard
- Dash of apple cider vinegar
Bacon Vinaigrette
- Rendered bacon fat plus extra-virgin olive oil to make ½ cup
- 1 garlic clove, minced
- 3 TBSP apple cider vinegar
- 1 TBSP raw honey
- Sea salt and fresh-ground pepper to taste
10 to 12 cups torn leaf lettuce
Prep Time: 10 minutes, Cook Time: 40-45 minutes, Serves: 4-6
1. Preheat oven to 350°F.
2. Arrange the bacon in a single layer on a baking sheet with sides. Bake the bacon 10 minutes, and pour off rendered fat, reserving it.
3. In a small bowl, mix the honey, mustard, and vinegar together. Spread half the mixture on top of the bacon, and return the meat to the oven for another 7-8 minutes. Turn the bacon over and spread it with the remaining syrup mixture. Bake for another 6-7 minutes, until the bacon is medium-brown and crispy. Watch carefully for the last few minutes to avoid burning. Cool briefly. Chop or crumble the bacon.
4. Warm the bacon fat and oil mixture over medium heat in a small skillet. Add the garlic and sauté it briefly. Add the remaining dressing ingredients and heat through, stirring until the honey dissolves.
5. Place the greens in a salad bowl and pour the warm dressing over them. Toss lightly. Like cooked spinach, the lettuce will reduce substantially in volume. Sprinkle the bacon over the salad and serve the salad hot or at room temperature.
Egg Drop Soup
From Food Renegade
- 1 medium onion, diced
- 2 stalks of celery, diced (optional)
- 1 Tbsp butter from pastured cows
- 8 cups of chicken broth (or well-salted water)
- ¼ tsp ground ginger (fresh if you have it)
- 1 tsp coconut aminos
- ¼ tsp sesame oil
- salt to taste
- 3 Tbsp arrowroot powder + 3 Tbsp water
- 6 eggs
- green onions or chives, diced, for garnish
- Sriracha sauce (optional)
Prep Time: 10 minutes, Cook Time: 30 minutes, Serves: 6
1. Melt butter over medium heat.
2. Saute onions & celery over low heat until they turn soft.
3. Stir in broth.
4. Add ginger, coconut aminos, and sesame oil. Bring to a boil.
5. Add salt to taste.
6. Mix arrowroot powder with water until smooth. Pour into soup and cook until thickened.
7. Whisk your eggs together and pour intermittently into soup. For beautiful, ribbony eggs be sure to do this step AFTER the soup is already thickened!
8. Garnish with diced green onions or chives, and a squirt or two of Sriracha sauce to help open those nasal passages.
Tomato Basil Soup
From Make it Paleo
- 5 vine ripened tomatoes
- 1 TBSP olive oil
- Salt and pepper to taste
- 1 TBSP coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken stock
- ½ loose cup basil leaves, sliced
- 6 oz tomato paste (1 small can)
- 2 tsp each of salt and pepper
- ¼ cup coconut milk (optional)
Prep Time: 10 minutes, Cook Time: 70 minutes, Serves: 6
1. Preheat oven to roast at 350°F.
2. Clean and quarter tomatoes. Toss with olive oil, salt, and pepper.
3. Roast on baking sheet for 30 minutes.
4. In a large soup pot, heat coconut oil over medium heat.
5. Sauté onion and garlic until onion is translucent.
6. Add in the roasted tomatoes, and continue to sauté for 1 minute.
7. Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.
8. Season with 2 teaspoons each of salt and pepper.
9. Bring to a low boil, reduce heat to low. Cover pot and simmer for 30 minutes.
10. Pour soup into a food processor, high-speed blender, or immersion blender, and puree until smooth.
11. Stir in coconut milk. Serve hot, garnished with chopped basil.
Chicken & Avocado Salad
- cooked chicken, chopped
- ¼ of a white or red onion, minced
- 1 celery stalk, finely chopped
- handful of green grapes, diced
- 1 boiled egg, diced
- Paleo Mayo
- 1 tsp Dijon mustard
- 1 ripe avocado, diced
- chopped walnuts or pecans (optional)
- sea salt and pepper to taste
- ½ of a cucumber cut into disks
Prep Time: 15 minutes
1. Depending on how much you want to make: use an already cooked chicken, either breasts or thighs, and cut into bite-sized pieces.
2. Dice/slice celery, onion, grapes, and egg into small pieces. Toss all ingredients into a bowl.
3. Add Paleo Mayo to desired amount along with a squirt of Dijon mustard-watch out the mustard is spicy. Make sure all ingredients are incorporated together.
4. Add diced avocado and walnuts and stir.
5. Sprinkle salt and pepper to taste.
6. Serve mixture on top of sliced cucumbers and enjoy!
Variation–Serve this salad on top of sliced tomatoes, inside a halved avocado, or inside a hallowed out tomato.
Cucumber & Watermelon Salad
Frome Paleo Comfort Foods
Scrumptious Salmon Chowder
From Everyday Paleo
- 1 lb bacon, diced
- 1 lb of salmon fillets (skin and bones removed)
- 1 ½ cups leeks, sliced
- 2 cups carrots, diced into small pieces
- 3 cups chicken stock
- 1 13.5 oz can full fat coconut milk
- 1 tablespoon fresh or dried dill
- black pepper to taste
- hot sauce to taste
Prep Time: 10-20 minutes, Cook Time: 35-45 minutes, Serves: 4-5
1. In a large soup pot, cook the diced bacon until browned and crispy.
2. Add the leeks and continue to sauté until the leeks are tender.
3. Add the carrots and cook for another 3-4 minutes.
4. Add the chicken stock, coconut milk, dill, and black pepper and bring to a simmer.
5. Add the salmon filets to the soup, make sure they are covered with the soup, and let simmer until the filets are easy to break apart. Stir well, breaking apart the salmon and cook until all the pieces of salmon are tender.
6. Serves 4-5. Double this recipe for leftovers or if you have a larger crowd to feed.
Avocado Salad
- 1-2 diced ripe avocados
- 2 diced tomatoes
- 1 zucchini diced
- ½ of a cucumber diced
- extra-virgin olive oil
- balsamic vinegar
- garlic powder
- sea salt
Prep Time: 5 minutes
1. Dice all veggies and put into a bowl.
2. Pour olive oil and vinegar to desired amount (I try to make a little soup out of it) and stir.
3. Sprinkle garlic powder and salt to taste and stir once more. Enjoy!
Bean-Less Chili
From Everyday Paleo
Thai Shrimp Soup
From Everyday Paleo
“No Potato” Salad
From Everyday Paleo
- 2 heads of cauliflower
- 1 dozen eggs, hard-boiled and diced
- ½ a medium sized red onion, finely diced
- 6-8 celery stalks, finely diced
- A lot of dill pickles, diced
- About 1 ½ cups of my Paleo Mayo with 2 tablespoons of dried dill and 1 teaspoon of crushed garlic added.
- About 1 teaspoon of yellow mustard
- Black pepper to taste
Cut the cauliflower into large florets. If you do not have a pressure cooker, steam the cauliflower around 7-10 minutes, cooking until tender but not mushy. Rinse the steamed cauliflower under cold water to stop the cooking process. Drain the cauliflower well and pat dry with paper towels. Crumble the cauliflower into a large mixing bowl, add all of the remaining ingredients including the mayo, mustard, and pepper and mix well. Either eat right away or let chill for a couple of hours before serving
Golden Chicken Stock
- bones and carcass from 2 roasted chickens (you could roast them yourself or get them from the store and save the bones)
- 1 carrot, halved
- 1 celery stalk, halved
- 1 medium onion, quartered
- 2 garlic cloves, crushed
- 3 bay leaves
- 5 tsp whole peppercorns
- handful of fresh parsley (or use crushed)
Prep Time: 15 minutes, Cook Time: 60 minutes
1. Combine all ingredients in a large pot.
2. Add 10 cups of cold water and bring to a simmer over medium heat. Adjust heat and simmer, uncovered for 1 to 1 ½ hours. Strain and discard solids.
3. Cool and refrigerate for up to 3 days or freeze for up to 6 months.
*You could pour some into an ice tray and pop them out of the freezer as you need them.
Who knew making your own stock could be this easy!?
Kale and Sweet Potato Soup
From Food and Wine
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, chopped fine
- 2 teaspoons fresh ginger, chopped fine
- ¾ teaspoon turmeric
- ¼ teaspoon crushed red peppers
- ¾ pound kale, tough stems removed and roughly chopped
- 1 ½ pounds sweet potatoes (yams), peeled and diced into 3/4-inch cubes
- 1 ½ quart chicken or vegetable broth
- 1 teaspoon salt
- fresh ground pepper, to taste
- 1 cup canned unsweetened coconut milk
Prep Time: 10-15 minutes, Cook Time: 45 minutes, Serves: 6
1. In a large saucepan, heat the olive oil over medium heat. Add the onions and cook down until tender and translucent, about five minutes. Add the garlic, ginger, turmeric and crushed red pepper flakes. Cook, stirring, for about 1 minutes.
2. Add the sweet potato chunks and stir.
3. Add the chicken or vegetable broth and bring to a simmer.
4. Add the kale once the broth is simmering and submerge all of the leaves, helping them to cook down.
5. Cook for about 20 minutes, or until the sweet potatoes have become tender.
6. Add salt and pepper to taste.
7. Lastly, stir in coconut milk, and heat through.
